Cinnamon Sugar Doughnut Muffins

Holy Cow, doughnut muffins - muffins made to taste like your favorite doughnut warm from the oven! So glad the kids were there to stop me from eating ALL of these myself!


I was all set to make these babies, the Glazed Doughnut Muffins (aren't they just yummiful?)

but it was getting late so I decided to go with the Cinnamon Sugar Doughnut Muffins

because the recipe looked to be a bit less complicated.

We *never* get to eat donuts because C has an allergy to eggs. She's never had a donut so these muffins at least give her an idea how yummy cinnamon sugar donuts taste.

Ener-G egg replacer, Whole Wheat Flour (3/4 c), Organic Rice Milk and Earth Balance vegan butter were all perfectly fine substitutes; and you can use the healthy sweetener of our choice as a refined sugar substitute.I used mini muffin tins (to aid in portion control) and baked for about 14 minutes. They were in-credible! I highly recommend.  I can't wait to try the Glazed and will post results when I do!

Cinnamon Sugar Donut Muffins

(Adapted from Muffin Mania)

• 1 3/4 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp nutmeg
• 1/4 tsp cinnamon
• 1/3 cup oil (or melted butter)
• 3/4 cup white sugar
• 1 egg
• 3/4 cup milk

For the coating:

• 1/2 cup melted butter
• 3/4 cup white sugar
• 1 tsp cinnamon

In a bowl combine flour, baking powder, salt, nutmeg and cinnamon. In another bowl whisk together oil, sugar, egg and milk. Add liquid ingredients to dry ingredients and stir until just combined. Divide the batter among a 12-cup silicon muffin pans if you have them. Otherwise, divide batter into 12 thoroughly greased muffin cups. Bake at 350 degrees for 20-25 minutes.
Combine sugar and cinnamon in a medium-sized bowl. Shake muffins out immediately and while hot, dip in melted butter, then roll in sugar and cinnamon.